Pasta and Roasted Sweet Peppers Salad with Walnuts

A pasta salad! Some may say this is corny, but we love them, and they are also such a good way to use up left over cooked pasta. This one takes some sweet roasted peppers – at least some red ones, but add green, yellow and orange if you have them, and tosses them with any cooked and cooled pasta and toasted walnuts. Goats cheese or Persian feta is optional. Today we left it off, but it does make a good addition to the salad.

Are you after other Pasta dishes? Try Fettuccine with Cheese and Pepper, Hand Made Pesto, and Light Pasta Lunch Salads.

What about other Capsicum dishes? Try Roasted Pepper Salad with Mozzarella and White Beans, Tomato and Red Pepper Salad with Crispy Flatbread, Lime and Chilli, and Roasted Peppers and Eggplant Salad.

Browse all of our Pasta dishes, and all of our Capsicum dishes. Our Italian dishes are here. Or explore all of our Late Autumn recipes.

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Baked Ziti with Feta

I had recently made Jamie Oliver’s Baked Pasta with Tomatoes and Mozzarella, when I came across this similar recipe by Ottolenghi. The concept is the same – cheesey pasta in tomato sauce, baked until melty – the execution is different, with different pastas, different spices, cheeses and cooking methods. They are both great left-over-pasta-and-tomato-sauce dishes – layer with cheese and bake or grill – and hence they would make fabulous Sunday night supper meals.

I think Jamie’s recipe is a winner – easy to make and packed with flavour, and it has an honesty about its simplicity which shines through in the finished dish. Ottolenghi’s version layers the flavours with herbs and spices and uses the bite of feta and the umami of aged cheese and parmesan to add depth to the dish. It is different to Jamie’s in that the pasta is the focus and it is baked until the top layer is crispy and the cheese is golden brown. Delicious. Jamie’s recipe is pasta bathed in tomato sauce, Ottolenghi’s is pasta with a little tomato sauce.

I always preferred my father’s pasta the next day, when he’d put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

This recipe serves a heap of people, up to 10, depending on how hungry the mob is. So don’t be afraid to halve it for a smaller family meal. Just note that the baking dish must be big enough to hold the pasta in a shallow layer. Or bake in separate dishes as I did.

I also have to mention that Ottolenghi grills this dish but I baked it. Partly because that is easier in our kitchen, but mostly because the recipe asks that the tomato sauce sits aside while the pasta is cooked, so it has lost heat. Baking heats the dish again beautifully.

As already mentioned, this is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Baked Pasta with Tomatoes and Mozzarella, Pasta Bake with Cabbage and Cheese, and Pasta Sauce with Aubergine, Red Peppers and Tomatoes.

Browse all of our Pasta dishes, our Baked dishes and our Italian recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Baked Ziti with Feta”

Jamie’s Pasta al Forno con Pomodori e Mozzarella | Baked Pasta with Tomatoes and Mozzarella

During a delightful week at my daughter’s place, running wild with the two kids, we had an informal Sunday lunch with friends and made this baked pasta dish from Jamie Oliver’s Jamie’s Italy. Jamie describes it as a wonderful dish which is simple to make, and he is right on both points.

He first fell in love with this dish in Italy, then tried to reproduce it in his school’s program for 37p per serve. He tells how he fell out of love with it because he had to use cheap pasta and cheap cheese. Back in Italy, he realised that the Italian government mandates organic pasta for schools, the mozzarella was always local and fresh and the tomatoes the best available. It makes all the difference! He says that this was the recipe that was made for 1,000 kids at the Italian school he visited.

The dish is very common in Italy, and can be eaten hot, warm and room temperature. Use the best ingredients that you can, and make two – you won’t regret it.

Similar recipes include Baked Ziti with Feta, Orecchiette with Broad Beans, Pasta Bake with Cabbage and Cheese, and Pasta Sauce with Aubergine, Red Peppers and Tomatoes.

Browse all of our Pasta dishes, our Baked dishes and our Italian recipes. Or explore our Mid Summer dishes.

Continue reading “Jamie’s Pasta al Forno con Pomodori e Mozzarella | Baked Pasta with Tomatoes and Mozzarella”

Spaghetti con Pomodori Freshchi | Spaghetti with Fresh Tomatoes

It’s Friday night, Pasta night, and we are all home late and tired from a long week. There is no time for a cooked sauce, we are starving. So we turn to one of our simple but delicious pasta dishes, a salad and some crusty bread.

This recipe is simple, just tomatoes, cheese and basil, so very Italian in its composition. It takes no longer than it takes to cook the pasta. Enjoy!

Why not make your own Pasta? How to Make Eggless Pasta.

Are you looking for Pasta recipes? Try Pasta with Zucchini and Parsley Pesto, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.

You can browse all of our Pasta dishes and all of our Italian recipes. Or simply browse our Mid Autumn dishes.

Continue reading “Spaghetti con Pomodori Freshchi | Spaghetti with Fresh Tomatoes”

Persian Noodles with Eggplant, Saffron and Kashk

It is interesting how Italy dominates the pasta world when noodles of all sorts are found all over the world, from Israel through Italy, around the Middle East, through India and Asia and up to Japan. Similarly with pizza, where many countries top their flat leavened and unleavened breads with a whole range of ingredients.

So let’s continue to celebrate noodles world wide with this dish from Iran. It is topped with roasted eggplants that are then cooked with garlic and spices, and a tangy yoghurt and creme fraiche mixture, and a mint oil. Perfectly delicious.

It is an Ottolenghi recipe, from his book  Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area or in our kitchen. For this dish we stuck pretty close to the recipe.

In fact it is Ottolenghi Cook the Booksday on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Chickpea and Butter Bean Soup with Reshteh Noodles, Glass Noodles with Spinach, and Japanese Noodles in Broth with Tofu.

Browse all of our Noodle recipes, our Pasta dishes, and our Eggplant dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Bucatini con Zucchini | Bucatini with Zucchini

Bucatini are the long hollow pasta noodles, like slightly thicker spaghetti but with a hole though the middle that helps it cook in reasonable time. They are really delicious. I grabbed some zucchini from the garden and char grilled them to make this simple but delicious pasta dish for a week day lunch with a friend. It is a simple recipe that allows the taste of the cheeses to shine through. Gorgeous.

Similar recipes include Spaghetti with Fresh Tomatoes, Bucatini with a Raw Tomato Sauce, Marinated Zucchini Gratin, and Pasta with Zucchini and Pesto.

Browse all of our pasta dishes and all of our Zucchini recipes. Our Italian dishes are here.  Or explore our Early Autumn dishes.

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Tagliatelle with Walnuts and Lemons

Pasta night! Seeing walnuts in their shell sitting on the kitchen bench, it occurred to me that some tagliatelle with a walnut sauce might hit the spot. The sauce is creamy and buttery – just the thing for a cooler Autumn night, although this is perfect for Summer lunches and light dinners as well.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe is one of the less-troublesome of Ottolenghi’s. It is reasonably quick and easy to make, and uses only 3 or 4 pots.

In fact it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.

Similar recipes include Bucatini con Zucchini.

Browse all of our Pasta dishes and all of our recipes with Walnuts. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn dishes.

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Capunti Pasta with Basil and Tomato

Capunti Pasta is a country pasta from Puglia in the Southern part of Italy – one of the several open pasta shapes that originate in that area. It is great for holding robust sauces, but also for very simple accompaniments that highlight the flavours of the pasta and other ingredients.

Today, the basil is looking beautiful, and I do love pasta with tomatoes in summer, so we brought them together for a great dish for a light summery lunch.

You might like to have a look at similar dishes. Try Tagliatelle with Walnuts and Lemon, Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.

All of our Pasta recipes are here, or browse our Italian recipes. Read about different pastas, including Capunt. Perhaps we have other Capunti recipes. Or take some time to browse our Early Summer recipes.

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Orecchiette with Broad Beans | Pasta and Broad Beans

Orecchiette is a little shell shaped pasta, delicious and sourced from my newly-found Italian providore not far from our new house. It’s a delightful little shop, family run, with the most warm, friendly and helpful staff. As I stocked up with supplies I was asked what I was cooking and we discussed recipes and methods for ages.

Broad Beans are my passion of the moment, food-wise. Neglected for all of the other years of my life, we are also very fortunate to have an Italian-owned green grocery close by. So Broad Beans are there by the big box full every week, and now we grow our own also. I have fallen in love with this little green, grassy tasting fresh bean. It has been great to see the season through, from the tiny new pods, to the larger, more mature pods later in the season, and to adapt recipes as the season progresses.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Penne with Broad Beans and Ricotta, Broad Beans with Feta and Preserved Lemon, and Broad Beans with Crispy Garlic.

Also try Capunti Pasta with Basil and Tomatoes.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here as well. Our Pasta recipes are here. Or take time out and explore our Late Spring dishes.

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Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta

What a delight Spring must be in Italy! I can only imagine. And tucked amongst the dishes served outside on South Italian hillside terraces is this dish that marries pasta, broad beans and ricotta. I also use the soft Persian style feta that I get locally from an Afghani grocery shop. It is divine.

Use Penne Rigate if you can find it, the ridges on it retain the pasta sauces really really well. For the broad beans, double peel them unless they are really, really young.

Similar recipes include French Braised Lettuce, Peas and Broad Beans, Orecchiette with Broad Beans, Broad Bean and Mint Dip, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Bean Salad.

Browse all of our Broad Bean recipes, and all of our Italian dishes. Our Pasta dishes are here. Or explore our Mid Spring collection of recipes.

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Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce

Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.

While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.

This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.

Are you looking for other Pasta dishes? Try Spaghetti with Fresh Tomatoes, Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.

And why not make your own Pasta? How to Make Eggless Pasta.

You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.

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Beautiful Buttered Orzo Pasta

Orzo is a tiny rice-shaped Greek pasta, not to be confused with barley which in Italy is also called orzo. When you see Orzo called for in a recipe, you always have to think twice! Is it pasta or is it barley? Sometimes it is not very clear.

In this recipe orzo Pasta is simply cooked and then bathed in butter. It is a delicious way to serve it, either as an accompaniment to other dishes (perhaps a replacement for rice), or tossed with herbs and cheese as a snack. We also love it with some cream and breadcrumbs added as well.

Orzo is available from Greek groceries, and can be found in Italian groceries under the name of riso, risoni, orzo, and rosmarino. The difference is in size. Riso is very small and rosmarino is larger than orzo.

Similar recipes include Pasta with Tomato and Salted Ricotta, Elegant Orzo Salad with Spinach, and Rice with Orzo. Also try Fava.

Browse all of our Orzo recipes and all of our Pasta dishes. Our Greek recipes are here and Italian ones here. Or explore our Early Spring dishes.

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Spring Pasta with Broad Beans and Mint

Celebrate Spring with Broad Beans

This has been the year of the Broad Bean in our household. A rarely used vegetable before last year, it is again a focus for us this Spring – we found that we actually love Broad Beans. Our local Italian green grocery near our new house has large amounts of them – something that our inner-city grocery did not carry, even during Spring – so it is easy for us to celebrate this humble bean.

When you buy broad beans, young and fresh is best – they have a sheen on the pod, and will be bright green, crisp to the touch and without any black marks or blemishes. Pods are usually about 10cm long.

This pasta dish celebrates all that is Spring. Fresh and herby, it is a delight. We have used broad beans here, but it could easily use asparagus, peas or the last of the globe artichokes of the season. Or use them all together!

Remember to double-peel broad beans. Remove them from the pod, then scald them for around 30 – 60 seconds. Place in cold water then drain. With a sharp small knife make a nick in the top or side of each bean and slip it out of its skin.

Are you after other Pasta recipes? First, check out our home made eggless pasta. And try Bucatini con Zucchini, Tagliatelle with Walnuts and Lemon, Penne with Broad Beans and Ricotta, Rice and Orzo Pasta, Hand Made Pesto, and Pasta with a Cauliflower Sauce.

Are you after other Broad Bean dishes? Try Broad Bean and Dill Rice Fava Bean Puree with Dill, Tawa Broad Beans, Broad Bean and Butter Bean Spread, and Glorious Five Bean Salad.

Check out our other Broad Bean recipes, and other Pasta recipes. Our Italian dishes are here. Or take some time to explore our Late Spring recipes.

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Pasta Bake with Cabbage and Cheese

Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.

Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.

Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂

Similar dishes include Baked Ziti with Feta, Baked Pasta with Tomatoes and Mozzarella, Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.

Are you looking for Pasta dishes? First, check out our home made eggless pasta. Then try Pasta with Zucchini and Parsley Pesto, Pasta Sauce with Aubergine, Red Pepper and Tomato, and Light Pasta Salad.

Or are you looking for Cabbage Recipes? Try Malaysian Lemak Style Vegetables, Nappa Cabbage Salad with Peanut Dressing, and Cabbage Thoran.

You might also like to browse all of our Cabbage recipes. All of our Pasta dishes are here. Or browse Baked recipes. Take some time to check out our easy Mid-Winter recipes.

Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Rocket Salad with Penne and Parmesan | Arugula Salad with Penne

Pasta salads are wonderful, don’t you think? Talking with my Italian Providore the other day, she wondered aloud why she and her staff didn’t bring them to work for lunch, instead of their usual sandwiches. And her question is a good one. This salad makes a perfect lunch time dish, an afternoon snack or a dinner accompaniment.

The trick with this salad is to make it a Rocket Salad with Penne, not a Penne Salad with Rocket. So the salad is heavy on rocket and light on penne. Mix it up if you wish, it would also be wonderful with different ratios, but if you are wanting your greens, I recommend trying it this way.

This is another Bittman Salad. After 3 years, we are nearly at the end of working our way through his 101 salads, making all of those that were vegetarian and modifying those that are not. There are about 13 more salads to make, and that feels so close to the end of our journey with Mark. But we shall be a little sad as we make the last one.

You might like to try other Bittman Salads. Try Roasted Sweetcorn and Avocado Salad, Fennel, Tomato and Potato Salad with Garlicky Mayonnaise, Vermicelli and Green Mango Salad, and Charred Tomato Salad with Mint and Lime.

Or some other Pasta Salads? Try Pasta and Roasted Pepper Salad with Walnuts, Light Pasta Salads, and Orzo Pasta with Spinach and Pinenuts.

Browse all of our Bittman Salads here, and all of our Pasta Salads here. Explore all of our Pasta dishes (not just salads), and our Rocket recipes. Or simply browse our Early Winter dishes.

Continue reading “Rocket Salad with Penne and Parmesan | Arugula Salad with Penne”